Ingredients
Scale
For the graham cracker crust
- 15 graham crackers
- 7 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- 1 tablespoon brown sugar
For the Pumpkin Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup canned pumpkin
- 2 teaspoons vanilla extract
- ¾ cup heavy cream
- ⅔ cup brown sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Pulse graham crackers in a food processor until crumbs form.
- Mix crumbs with melted butter, salt, and brown sugar.
- Press mixture into bottom of an 8×8 pan lined with parchment paper. Chill.
- Beat cream cheese until fluffy, then add pumpkin, brown sugar, pumpkin pie spice, and vanilla. Mix well.
- Whip heavy cream until stiff peaks form, then fold into pumpkin mixture until smooth.
- Pour filling over crust and smooth the top.
- Cover and refrigerate overnight.
- Lift from pan using parchment overhang and cut into 16 squares to serve.
Notes
- Chill overnight for best results.
- Can cut after 6 hours if needed, but overnight is preferred.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian